Mary Berry Spiced Grilled Aubergine

I didn’t expect to love this one quite as much as I did—but the first bite had me hooked. Soft, smoky aubergine with crispy edges, warm spice, and a tahini drizzle so good I was licking the spoon. I first made it as a side for grilled chicken, but honestly, I ended up eating it straight from the tray before it hit the table.

My rookie mistake? I didn’t salt the aubergines first. They ended up a bit soggy and bland. Second go, I salted them for 20 minutes—and they came out golden, rich, and just crisp enough. Let me show you how to get them just right.

WHAT MAKES THIS RECIPE SPECIAL

It’s the spice and texture. Harissa, cumin, and paprika make the aubergines smoky and bold. Grilling gets those caramelised edges, while fresh herbs and lemony tahini dressing cut through the richness beautifully.

Most aubergine dishes can go mushy or oily—this one doesn’t. It’s balanced, fresh, and surprisingly hearty.

INGREDIENTS + WHY THEY MATTER

For the aubergine:

• Aubergines (3) – Choose firm, shiny ones. If they feel soft or spongy, skip them.
• Sweet smoked paprika (1 tsp) – Adds warmth and colour without heat.
• Ground cumin (1 tsp) – Earthy depth that pairs perfectly with aubergine.
• Harissa paste (1 tsp) – For a subtle kick. Add more if you like heat.
• Olive oil (1 tbsp) – Helps the spice stick and gives that grilled shine.
• Mint & parsley (2 tbsp each) – Freshness that lifts the whole dish.
• Red chilli (½, finely chopped) – Optional, but adds a lovely bit of bite.
• Salt & black pepper – Essential for balance and flavour.

For the tahini dressing:

• Tahini (3 tbsp) – Rich, nutty base. Make sure it’s well-stirred.
• Olive oil (4 tbsp) – Makes the dressing silky.
• Garlic (½ clove, grated) – A little goes a long way.
• Ground cumin (½ tsp) – Echoes the aubergine spice.
• Juice of ½ lemon – Sharpens and brightens everything.

WANT TO CHANGE IT UP? HERE’S HOW

• No harissa? Try a pinch of chilli powder or cayenne instead.
• Tahini substitute? I’ve used Greek yoghurt in a pinch—different but still delicious.
• Add a topping: Crumbled feta or pomegranate seeds turn it into a main dish.
• No grill? Use a griddle pan or roast at 220°C for 25–30 mins, flipping halfway.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Aubergines turned soggy	Didn’t salt or dry them	Salt for 20 mins, then pat dry well
Dressing was too thick	Skipped stirring tahini	Add water 1 tsp at a time until pourable
Flavour felt flat	Not enough salt/spice	Taste and adjust before grilling
Uneven cooking	Slices were too thick	Cut slices no thicker than 1 cm

HOW TO MAKE MARY BERRY’S SPICED GRILLED AUBERGINE

1. Preheat the grill
   Set your grill to high. Line a baking sheet for easy cleanup.
2. Prep the aubergines
   Trim ends and slice lengthwise into 1 cm slices. Lay on a tray, sprinkle with salt, and let sit for 20–30 minutes. Pat dry with kitchen paper.
3. Make the spice mix
   Combine paprika, cumin, harissa, and olive oil. Brush generously over both sides of each slice. Season with salt and pepper.
4. Grill them
   Place under the grill for 8 minutes. Flip and grill for another 8 minutes until browned and tender.
5. Mix the tahini dressing
   Whisk tahini, olive oil, lemon juice, cumin, and garlic. Add water if needed to loosen to drizzling consistency.
6. Assemble and serve
   Arrange grilled aubergine on a platter. Top with chopped herbs and chilli. Drizzle over tahini dressing and serve warm or cold.

TIPS FROM MY KITCHEN

• I use a pastry brush for the spice oil—it’s quicker and more even.
• If your tahini separates, stir the jar well before scooping.
• For extra flavour, grill a lemon half alongside and squeeze over just before serving.

STORAGE + SERVING

• Keeps – 3 days in the fridge in a sealed container.
• Freezes – Yes, up to 2 months. Defrost overnight in fridge.
• Reheats – Oven at 180°C for 10–15 minutes, covered in foil.
• Serve with – Couscous, grilled chicken, warm pitta, or on its own as a veggie main.

FREQUENTLY ASKED QUESTIONS

Q: Can I roast instead of grill?
A: Absolutely. Roast at 220°C for 25–30 minutes, flipping halfway.

Q: What if I don’t like tahini?
A: Try a lemon yoghurt dressing or even a garlic and herb vinaigrette.

Q: Can I make it ahead?
A: Yes! Grill the aubergines in advance and store them in the fridge. Add herbs and dressing just before serving.

Q: Is this spicy?
A: Mildly. Reduce or skip the harissa and chilli if you’re spice-shy.

Try More Recipes:

• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Aubergine Bhuna Curry
• Mary Berry Peppered Roast Beef Fillet